Get The Baxter Inn's recipe for the Rattlesnake cocktail
The Rattlesnake cocktail dates back to 1930's The Savoy Cocktail Book, and is essentially a whiskey sour with a little bite — hence the name, we presume.
The Baxter Inn is a must-visit bar for any drinker worth a dram or two, and that's down to their hospitality — there's few bars better at it — and their drinks.
Like this here Rattlesnake cocktail. The Rattlesnake dates back to 1930's The Savoy Cocktail Book, and is essentially a whiskey sour with a little bite — hence the name, we presume.
That bite comes by way of a little absinthe. Absinthe is one of those cocktail ingredients that are often used sparingly: a little dash or two or three, and you'll take a regular Whiskey Sour and send it into the stars.
The Baxter Inn employs a little mandarin syrup here to give the drink a little twist from its classic formulation.
The Baxter Inn is one of Australia's most awarded bars and for good reason: here, it's about delicious drinks and old fashioned (read: great) hospitality.
Toreador
Ingredients
- 50ml rye whiskey
- 20ml mandarin syrup
- 25ml lemon juice
- 15ml egg white
- 3 dashes absinthe
Instructions
- Shake all ingredients (including egg white) without ice to emulsify. Shake again with ice. Strain into a chilled cocktail glass. Garnish with a sprig of dill.
Recipe from The Baxter Inn, Sydney.
